I was coming home from work today, planning on making BBQ Beef on toasted buttered crusty rolls for dinner… and walked in to The Husband putting the finishing touches on some pasta he made for dinner. Gotta love that! Especially since it gave me even more time to make extra goodies.
I started by making Praline Pudding Cake for dessert. It’s an old Cooking Light recipe. At first bite, I thought it was good, but waned after that. Not that it was bad – not at all, but as I’ve said before, I’m only saving and repeating WOW recipes, and this just isn’t one. The Husband said it reminded him of flavored Quaker Oatmeal – not a negative remark, but not too far off base. Next!
The second recipe was Marbled-Chocolate Banana Bread. I had 4 bananas sitting on the kitchen counter that were in rapid decline. Tonight was their last night, and much as my son and husband LOVE bananas with dinner, they weren’t going to make it through four in one night, so banana bread it was. Perfect for my continuing quest for the banana bread recipe to end all banana bread recipes. Bringing the bread to work tomorrow, so haven’t tried it yet, but will follow up with a review tomorrow. In the meantime, here’s the recipe. Happy Baking!
Marbled-Chocolate Banana Bread
Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1-1/2 cups mashed ripe banana (about 3-4 bananas)
2 eggs
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I, too, am always on the quest for the perfect banana bread.
I remember the Marbled Banana Bread from a few years back. I think I baked it in mini loaves and I remember the swirl effect being very nice but the actual bread being just so, so.
Let us know how it goes over at work!